How The Plot is Elevating Vegan Dining With Zero-Waste Creativity

When the idea for The Plot was planted by co-founders Dave and Jessica Waite in 2017, they were determined to recreate cozy, childhood classics and global cuisine with a zero-waste promise, farm-to-table freshness, and a menu of vegan bites. The team is committed to culinary creativity, adding an adventurous twist to a plant-based diet and locally sourcing many of their ingredients. The Plot’s signature Späm & Kimchi Bowl, which you’ll find on the menu at its Costa Mesa restaurant, takes an American canned-meat invention to the next level. 

1. Crispy rice serves as the base for this dish. Keeping in line with the restaurant’s zero-waste commitment, the culinary team uses leftover sushi rice and toasts the grains to a golden brown. “The dry rice really picks up the oil to get that nice crunchy texture,” says Travis Roe, The Plot’s operations director and partner. 
2. A layer of thinly sliced Napa cabbage comes next, placed atop the bed of crispy rice. Also known as Chinese cabbage, the leafy head grows into an oblong shape and is commonly used in kimchi, coleslaw, and sauerkraut. In addition to being rich in fiber and antioxidants, it’s a great source for vitamins C and K.
3. Magenta-colored kimchi, made in-house, is spooned alongside the cabbage. “I love our kimchi,” Roe says. “We use a thick shio koji in the kimchi paste with lots of fresh garlic and ginger, and it really sets it off. Using red cabbage instead of the traditional Napa cabbage gives it a vibrant color and an extra crunch.” 
4. For a vegan alternative to traditional Spam, The Plot team crafts red lentil späm, which mimics the salty-tangy taste of the original. “The späm utilizes the brine from our pastrami beets both for flavor and color,” notes Roe. For this recipe, the späm is browned in a pan, then sliced and placed over the cabbage.
5. A scoop of raw sea beans adds a snappy texture and punchy flavor similar to kelp or nori. Sea beans are known for their versatility— they can be used in stir-fry recipes, steamed, or baked. To finish the dish, the culinary team gives the bowl of goodness a generous drizzle of Yum Yum Sauce (like a spicy aioli), and a sprinkle of scallions and sesame seeds.